Sentences with phrase «coconut extract until»

In a small microwave - safe bowl, whisk together the melted coconut oil, tahini, maple syrup and coconut extract until smooth and pourable.

In a mixer beat the heavy cream, powdered sugar and coconut extract until the mixture becomes thick and forms medium stiff peaks.

While donuts are cooling combine the powdered sugar, cocoa powder, milk, and coconut extract until a thick glaze forms.

Not exact matches

Remove from heat and whisk in coconut oil, vanilla extract and miso paste, until smooth and well combined.

In a large bowl, whisk together the eggs, applesauce, coconut milk, lemon juice, vanilla extract, maple syrup and maple or coconut sugar until smooth.

In a medium bowl, whip the egg white with a whisk until they are foamy but not quite holding peaks; whisk or mix the 1 teaspoon coconut extract into the egg white.

In a small bowl, whisk coconut oil, almond butter, maple syrup, and vanilla extract until completely combined.

Allow coconut milk, ghee, and coffee to come to room temperature, then blend with sugar and vanilla extract until frothy.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

Next place the banana, vanilla extract, dates, maple syrup and coconut oil in the food processor and blend until smooth.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Add the coconut sugar, coconut milk, coconut oil, and vanilla extract and mix until smooth and incorporated.

Add the pineapple, coconut flakes and coconut extract, and mix thoroughly into the batter until fully combined.

It's the fat extracted from coconut meat (unsweetened coconut flakes here) ground / blended together in a food processor or high speed blender for about 16 to 18 minutes until a thin paste is formed.

For the frosting, combine the coconut cream, maple syrup, peanut butter, and vanilla extract in a large mixing bowl, mixing until smooth.

Add the coconut milk, fresh mint, chia seeds, avocado, spinach, dates (or honey), and vanilla extract to a blender and blend until smooth.

To the chia mixture add coconut sugar, vanilla extract and butter; add dry mixture to large bowl until all the ingredients are combined.

In a food processor, blend together the almond flour, coconut flour, bananas, vanilla extract and 2 tablespoons of coconut oil until you have a firm and mixed dough.

Add the vanilla extract to the coconut oil, then stir the liquid in to the nuts, tossing with a spatula until everything is combined and coated.

Combine the eggs, coconut oil and vanilla extract in a second bowl and beat on high until well combined.

In a large bowl, whisk together almond butter, eggs, banana, almond extract, coconut oil and almond milk until well combined and there aren't any large lumps.

In a medium bowl, whisk together the maple syrup, coconut oil, chia seeds and coffee extract until well combined.

In a large bowl, whisk yogurt, sugar, eggs, lemon zest, lemon juice, coconut oil and almond extract until well combined.

In a blender or food processor, pulse the chestnuts, coconut milk, and vanilla extract until you have a coarse paste.

2) In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined.

In a large bowl, use an electric mixer on medium speed to beat the almond butter, coconut oil, both sugars and vanilla extract until fully combined, about 1 minute.

Add coconut oil, nut butter, maple syrup and vanilla extract to the food processor and pulse until well combined, scraping down sides as needed.

Once dough is ready, pulse frozen bananas, almond milk and coconut extract in food processor until it reaches ice cream consistency (about 2 - 3 minutes)

THE TOPPING: Beat whipping cream, powdered sugar, and coconut extract at medium speed with an electric mixer until soft peaks form; spread over top of pie.

Add in 1/2 cup coconut flakes, dates, cacao powder, salt, vanilla extract and continue processing until fully incorporated.

In a separate bowl, combine buttermilk powder, water, egg, vanilla extract and coconut oil; stir into dry ingredients just until moistened.

Beat the coconut cream with vanilla extract until soft peaks form.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Add the egg, vanilla, and coconut extract, and beat until smooth.

Add the stevia, salt, vanilla extract and the coconut oil and whisk the aquafaba again until all of the liquids are incorporated in the aquafaba

In a medium - size bowl, whisk together maple syrup, egg white, vanilla extract, and coconut oil until well blended.

Pour the warm coconut cream over the chocolate chips, add the mint extract and stir until well combined

Pour the coconut oil, vanilla extract and maple syrup into the dry ingredients and stir well until you get a homogeneous mixture (it's ok if the dough is sticky)

Simply put 1 cup of coconut shreds, the coconut oil, the maple syrup and the orange extract into a a food processor and pulse for about 2 minutes until a sticky dough ball starts to form.

Put the cocoa, vanilla extract, coconut milk and pulse for a while and put the grounded hazelnuts and pulse for a while until smooth and creamy.

1/2 cup Unsalted Butter, softened 1/4 cup Powdered Honey 3 Tablespoons Powdered Coconut Sugar (powdered in a blender until fine) 2 teaspoons Molasses 2 teaspoons Almond Milk 1/2 teaspoon Pure Vanilla Extract 1/4 teaspoon Pink Salt 1 1/4 cup White Spelt Flour 1/3 cup sugar free Chocolate Chips or chopped Chocolate

Combine the coconut milk, cherries, maple syrup and vanilla extract in a blender and blend on high until smooth.

Combine the chilled coconut cream, powdered cane sugar, and cream cheese extract in a bowl and beat with a hand mixer until light and fluffy.

Place coconut milk, almond milk, 3 Tbsp honey, vanilla extract and salt in a blender and blend until smooth.

Add eggs and coconut sugar to large mixing bowl, beat until lightly mixed, then whisk in maple syrup, pumpkin, Greek yogurt and vanilla extract.

In a jar or container, stir together the oats, coconut milk, yogurt, cinnamon, salt, sweetener, and the vanilla extract until well - combined.

In a food processor, process the shredded coconut, coconut oil, honey, vanilla extract, and salt until it forms a thick paste, about 2 - 3 minutes.

In a medium bowl, cream together the coconut oil, maple syrup, pure vanilla extract until smooth.

Whipped Cream and Garnish 1 1/2 cups heavy cream (cold) 2 tablespoons granulated sugar 1/2 teaspoon vanilla extract 1 tablespoon unsweetened shredded coconut, toasted in a small dry skillet until golden brown

Add the vanilla extract and the shredded coconut and mix until just combined.